The Foodie Guide

The castle is set amid 36 acres of magnificent gardens and woodland on the beautiful Ayrshire coast, just 90 minutes south of Glasgow. Guests will enjoy strolling through the gardens or perhaps playing croquet or tennis. The surrounding Ayrshire and Galloway countryside is ruggedly beautiful with many places of interest for guests to visit, such as the vast Galloway Forest Park with Dark Sky status, the Mull of Galloway, the many gardens of the south west and historic houses such as Culzean Castle, Dumfries House and Drumlanrig Castle.

Glenapp Castle is open to individual guests from the end of March until mid-December and at New Year. Glenapp is also available for exclusive use reservation and in this guise becomes the ultimate romantic setting for weddings and a relaxing retreat for sporting breaks and corporate entertaining for a maximum of 40 guests.

Six Course Gourmet Dinner - The cost of dinner is £65.00 per person including tea or coffee and VAT.

Guests who quote 'EatScotland' will receive a complimentary additional course at dinner.

EatScotland Says:

The Scottish Baronial splendour of Glenapp Castle, with its commanding views of Arran and Ailsa Craig, is the perfect setting to enjoy a mouth-watering taste of the finest Scottish produce presented in a beautifully constructed menu of exquisitely presented courses. What does not come from the Castle's own gardens and estate is sourced from the local area and Scottish waters.

Razor Clams with Potatoes, Spring Onion and Monkfish "Scampi": "The presentation of the two young razor clam shells filled with their tiny contents and the "scampi" between the shells was deceptively simple.  Tartare sauce held the shells in place and sat on top of the scampi.  Samphire offered a vivid green element and the sorrel flowers, a spring flourish.  The tiny, almost speck like pieces of deep fried garlic slices provided a golden coloured point of interest." "The shellfish was fresh and carefully combined with tiny pieces of diced potato and what seemed like blanched spring onion to ensure the latter was not too harsh against the delicate meat of the razor clam.  The monkfish was a chunky, fresh and meaty wedge that had been cooked carefully and provided a contrast to the ceviche style preparation of the shellfish." "A creative combination with dextrous knife skills employed to create the micro potato squares and the tiny morsels of shellfish.  The dense monkfish was coated and cooked to retain the crispness of its covering and to preserve the natural tenderness of the white fish inside."